Name: EDITH PARI LLANOS

Exercise 8: Chemical and Physical Processes of Digestion: Activity 1: Assessing Starch Digestion by Salivary Amylase Lab
Report
Pre-lab Quiz Results
You scored 100% by answering 6 out of 6 questions correctly.
1.

The substrate for amylase is

You correctly answered: e. starch and carbohydrate.

2.

Which of the following is true of enzymes?

You correctly answered: c. Their activity can be affected by temperature and pH.
3.

The reagent IKI tests for the presence of You correctly answered: a. starch.

4.

Which of the following is not true of controls?

You correctly answered: d. A negative result with a positive control is required to validate the test
5.

Which of the following is an end product of starch digestion?

You correctly answered: e. maltose and glucose

6.

Hydrolases are enzymes that break down large molecules into smaller subunits through the addition of
_____________.

You correctly answered: b. water

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Experiment Results
Predict Question:
Predict Question: What effect do you think boiling and freezing will have on the activity of the amylase enzyme?
Your answer : b. Boiling and freezing will both decrease amylase activity.
Stop & Think Questions:
Tube 2 appears to have the same amount of starch digested as tube 3 because
You correctly answered: a. freezing had no effect on the enzyme.
Experiment Data:

Tube
No.
1

Reagent 1

Reagent 2

Amylase

Starch

Amylase

Starch

Amylase

Starch

Amylase

Deionized

Deionized

Water
Starch

Water
Deionized

Reagent 3

Treatment

Time

Temp.

IKI

Benedict's

Boiled

60

37

Frozen

60

37

++

None

60

37

++

None

60

37

pH 7.0
Buffer

None

60

37

Maltose

None

60

37

++

Water
Amylase

pH 7.0
Buffer

Starch

None

60

37

Amylase

Starch

pH 2.0
Buffer
pH 9.0
Buffer

None

60

37

pH 7.0
Buffer
pH 7.0
Buffer
pH 7.0
Buffer
pH 7.0
Buffer

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Post-lab Quiz Results

You scored 100% by answering 4 out of 4 questions correctly.
1.

Tubes 3, 7, and 8 reveal that

You correctly answered: d. amylase activity was highest at pH 7.

2.

This activity includes a number of negative controls. Which tube indicates that the amylase solution was not
contaminated with maltose?

You correctly answered: b. tube 4

3.

4.

Which tubes indicate that the deionized water did not contain contaminating starch or maltose? You correctly
answered: c. tubes 4, 5, and 6
Explain where and why salivary amylase would be most active.

You correctly answered: d. Salivary amylase would be most active in the mouth because pH 7 is where its peak activity is.

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Review Sheet Results

1.

List the substrate and the subunit product of amylase.

Your answer:
La amilasa es una enzima hidrolasa cuyo sustratos son almidon y carbohidratos , su producto es la maltosa
2.

What effect did boiling have on enzyme activity? Why? How well did the results this compare with your prediction?

Your answer:
El tubo 1 que contenia amilasa y almidon con un ph de 7 se sometio a ebullicion , no hubo ninguna reaccion esto se
debio a que la temperatura no era optima para que la enzima funcione , puesto que se desnaturaliza .
El tubo 2 que contenia amilasa y almidon con un ph de 7 se congelo , si existio reaccion , esto se debe a que a
temperaturas bajas la enzima cumple sus funciones normales
3 . At what pH was the amylase activity the most active? Describe the significance of this result.
Your answer:
- La amilasa fue mas activa con un pH de 7 a comparacion del pH 2 y 9 donde la funcion de la enzima no fue completa .
Esto se debe las enzimas trabajan en el rango de temperatura y pH que les resulta mas optimo si disminuyes el pH
levemente la enzima trabajara menos de lo normal. El ph optimo de la amilasa es de 6,7 a 7,2
4 . Briefly describe the need for controls and give an example used in this activity.
Your answer:
Los controles proporcionan un resultado estandar conocido con el que se podra hacer comparaciones . Nos ayudara a
reconocer si eisten sustancias contaminantes en los reactivos. Ejemplo :
- TUBO 4 : Debido a que se utlizo amilasa y agua desionizada , el cual su resultado era conocido puesto que saldria
negativo en la prueba de IKI y el test de Benedict ya que estas detectan tanto almidon como maltosa respectivamente
5 . Describe the significance of using a 37C incubation temperature to test salivary amylase activity.
Your answer:
La amilasa como todas las enzimas trabajan en el rango de temperatura que les resulta mas optimo , en este se observa la
mxima actividad enzimtica, Para la Amilasa es de 37C (porque en la boca y en las glndulas salivales estn a esa
temperatura). Por sobre esta temperatura la enzima se desnaturaliza

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